Benedict's

2632 Bayshore Blvd, Dunedin, FL 34698 · Permanent Food Service · License 6217362

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Aug 12, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 29 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 21 basic (1 repeat); basic violations cost 12 at most
-38
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

30 violations found

First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
30 violations found:
- 5 High priority
- 4 Intermediate
- 21 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Operator added time mark to items missing it.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee put on hair net and then moved to prepare food no hand wash.
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Employee cracked shell eggs and touched clean bowl no handwash.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  1 live fly in wait station.
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  Measured at 500ppm. Operator remade at 100ppm.
  Fixed on the spot
Intermediate4
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards soiled, interior of soda nozzles soiled, can opener soiled
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwash sink in wait station used to store strainer. Operator moved strainer. Employee beverage stored at hand wash sink. Operator moved beverage.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at hand sink near cook line. Operator added paper towels
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle of degreaser stored in ware washing area.
Basic21
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottles of oil and water unlabeled on cook line.
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee food stored next to food for customers.operator moved food.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee beverage in cooler next to customer food. Operator moved beverage.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee not wearing hair restraint on cook line. Operator had employee add hair restraint.
  Fixed on the spot
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee wearing wrists watch in kitchen. Operator had employee remove watch.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cardboard lining top of shelf where bread is stored. Operator removed cardboard.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards on cook line.
  Equipment in poor repair.
  Reach in coolers under stoves in disrepair
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves of walk in cooler rusted,
  Food storage container/container lid cracked or broken.
  Cracked plastic contains and lids stored in ware washing area.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup on window on door of walk in freezer.
- Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
  Old food in plastic container in ware washing area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine soiled with mold like substance
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Grate of soda machine rusted.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted in waitstation. Operator inverted buckets.
  Fixed on the spot
  Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting containers in ware washing area.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floor tile missing in walk in cooler.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Lower walls soiled in kitchen
- Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
  Need flashlight to identify food in walk in cooler.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee items stored on shelf above food in wait station and kitchen. Operator moved items.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Expired license displayed
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.